Introduction

These Longhorn Stuffed Mushrooms are a flavorful appetizer featuring creamy Herb Pub Cheese and a crispy breadcrumb topping. They’re easy to prepare and perfect for entertaining or a savory snack.

The image shows a close-up of baked stuffed mushrooms, arranged in a white bowl with a white marbled texture underneath barely visible. Each mushroom has a brown cap filled with a rich layer of melted cheese on top, which is creamy white with golden brown spots, indicating it is baked to a light crust. The stuffing inside the mushrooms peeks through the cheese, showing a mixture of light brown and orange hues, sprinkled with small green herb bits for garnish. The cheese slightly drips down the mushroom sides, creating a soft, gooey texture, while the mushrooms themselves have a firm, slightly wrinkled texture. A fork is placed in the bowl, partly visible behind one mushroom. The entire dish has a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup panko breadcrumbs
3 cups Herb Pub Cheese
4 tbsp half-and-half
40 white button mushrooms
Slices of provolone cheese
1 cup finely grated parmesan cheese

Instructions

Step 1: Preheat your oven to 375°F. Rinse and dry the mushrooms thoroughly. Remove the stems from the caps and gently scrape out the gills with a spoon to create room for the filling.
Step 2: In a mixing bowl, combine the panko breadcrumbs, Herb Pub Cheese, and half-and-half. Stir until the mixture is well combined and creamy.
Step 3: Arrange the mushroom caps on a lined baking sheet. Fill each cap generously with the cheese mixture, packing it in well. Top each with a slice of provolone cheese and sprinkle with grated parmesan.
Step 4: Bake the mushrooms for 18-20 minutes until the filling is bubbly and the caps are cooked through. For a golden brown top, broil for 2-3 minutes after baking if desired.
Step 5: Serve warm and enjoy your delicious Longhorn Stuffed Mushrooms!

Tips & Variations

Use fresh mushrooms for the best texture and flavor. Avoid soaking them in water to keep them from becoming soggy.
Substitute provolone with mozzarella or cheddar for a different cheese experience.
Add finely chopped fresh herbs like parsley or chives to the filling for added freshness.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for 8-10 minutes to maintain crispiness. Avoid microwaving as it may make them soggy.

How to Serve

The image shows several baked mushrooms stuffed with filling, each topped with a thick layer of melted white cheese that drips over the sides. On top of the cheese is a golden-brown crispy breadcrumb layer with small green herb garnishes scattered on it. The mushrooms are placed close together in a round, white dish, sitting on a white marbled surface. The lighting highlights the gooey cheese and crispy topping, making the dish look warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms a few hours ahead and keep them covered in the refrigerator. Bake just before serving for best results.

What can I use if I don’t have Herb Pub Cheese?

You can substitute with any soft, flavorful cheese spread like pimento cheese or a creamy herb cheese blend for a similar taste.

Longhorn Stuffed Mushrooms Recipe

Print Recipe

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4.6 from 373 reviews

Longhorn Stuffed Mushrooms are a delicious appetizer featuring white button mushrooms filled with a creamy and cheesy mixture of panko breadcrumbs, herb pub cheese, half-and-half, and topped with provolone and parmesan cheeses. Baked to perfection, these savory bites are perfect for parties or a flavorful snack.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 40 stuffed mushrooms 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

1 cup panko breadcrumbs
3 cups Herb Pub Cheese
4 tbsp half-and-half

Mushrooms

40 white button mushrooms

Toppings

Slices of provolone cheese (40 slices, one per mushroom)
1 cup finely grated parmesan cheese

Instructions

Prep Mushrooms: Preheat your oven to 375°F. While waiting for the oven to heat, rinse and thoroughly dry the mushrooms. Remove the stems from each mushroom cap and gently scrape out the gills with a spoon to create more space for the filling.
Make Filling: In a mixing bowl, combine panko breadcrumbs, herb pub cheese, and half-and-half. Stir until the mixture is well combined and creamy, ensuring an even filling texture.
Fill Mushrooms: Place the prepared mushroom caps on a lined baking sheet. Generously fill each cap with the creamy filling mixture, packing it in snugly. Top each stuffed mushroom with a slice of provolone cheese and a sprinkle of finely grated parmesan cheese.
Bake: Bake the stuffed mushrooms in the preheated oven for 18-20 minutes or until the filling is bubbling and the mushrooms are cooked through. For a golden brown topping, broil the mushrooms for an additional 2-3 minutes after baking.
Serve: Remove from the oven and serve immediately, enjoying the warm, cheesy, and flavorful Longhorn Stuffed Mushrooms.

Notes

Be gentle when removing the stems to avoid breaking the caps.
Do not overcrowd the baking sheet; mushrooms should be in a single layer for even cooking.
Broiling at the end is optional but enhances the cheese topping with a lovely golden crust.
These mushrooms are best served warm right out of the oven.
If Herb Pub Cheese is unavailable, a mixture of cream cheese with herbs can be used as an alternative.

Keywords: stuffed mushrooms, cheese stuffed mushrooms, appetizer recipe, baked stuffed mushrooms, Longhorn recipe, herb cheese mushrooms